Buffalo Chicken Enchiladas

A twist on a classic, these Buffalo Chicken Enchiladas give you great flavor with a small kick with each and every bite. A fun and easy family dinner!

A TWIST ON ENCHILADAS

I love buffalo chicken anything, dip, wings, pasta etc. These Buffalo Chicken Enchiladas are and have been one of my favorite ways to make enchiladas. If you know anything about me then you know that I like to switch things up every once in a while. These have a nice kick but are mellowed out by the sauce and cheese. The flavor pairing is absolutely perfect and once you try a bite you will want to make these over and over again. Looking for a switch from the traditional? Then you have to make this Buffalo Chicken Enchilada Recipe.

Buffalo Chicken Enchiladas on plate topped with buffalo sauce and ranch.

FREQUENTLY ASKED QUESTIONS:

What kind of chicken should I use?

In general, I will just boil some chicken breasts and shred them since I always have frozen chicken breasts to use up. But you can also bake or grill your chicken as well. Or if you want a quicker version, you can use a store-bought rotisserie chicken.

What size tortillas do I need?

You will want to use soft taco-sized flour tortillas. You an also use corn tortillas. Just heat them up before rolling or they will tear.

Can I use a different cheese?

While I really like the flavor of the Monterey Jack cheese in this recipe you can use whatever you’d like. Some other options would be cheddar, Mexican blend, colby jack, mozzarella, gouda, etc. Just use what you like best and you think would taste great with this recipe.

What is the best buffalo sauce to use?

Personally I love Frank’s Buffalo Sauce. However, if you have a favorite that you always use then definitely use that!

I am sensitive to spice, can I tone this down?

Yes, if you are not a fan of a lot of spice then I would use half the buffalo sauce in the chicken mixture than it calls for and use a mild buffalo sauce.

Does this taste like ranch?

The sauce on top doesn’t taste much like ranch but the ranch seasoning just gives it a nice flavor, but it doesn’t scream RANCH. This is where we add some more ranch dressing over the top of our enchiladas. If you want to make it even more special, try making a homemade ranch dressing!

How do I store leftover buffalo chicken enchiladas?

These can be stored in the refrigerator covered where they will keep for up to 3-4 days. I do not recommend freezing with the sauce, it will change the texture.

Pinterest image of Buffalo Chicken Enchiladas with bite taken out of one showing inside.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • shredded cooked chicken
  • buffalo sauce
  • sour cream
  • taco size flour tortillas
  • butter
  • all-purpose flour
  • dried ranch dressing mix
  • chicken stock
  • half and half (or milk)
  • monterey jack cheese
  • buffalo sauce, ranch dressing, and sliced green onions (for serving)
Ingredients needed: shredded cooked chicken, buffalo sauce, sour cream, taco size tortillas, unsalted butter, all-purpose flour, dried ranch dressing mix, chicken stock, half & half, Monterey Jack cheese and more buffalo sauce, ranch dressing, and sliced green onions for garnish.

HOW TO MAKE BUFFALO CHICKEN ENCHILADAS:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside. In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream. 

Chicken, buffalo sauce and sour cream mixed together in measuring cup.

Place about ¼ cup of the chicken mixture on the bottom third of a tortilla.

Chicken mixture placed on a tortilla.

Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.

Rolled tortillas placed in prepared pan.

In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally. 

Butter, flour and ranch seasoning mixed together in skillet.

Slowly stream in the chicken stock while stirring. 

Chicken stock added to skillet.

Slowly stream in the half and half (or milk) while stirring. Let simmer for 2 minutes or until thickened.

Half and half added to skillet and thickened.

Pour the sauce over the enchiladas in the baking dish. 

Sauce poured over enchiladas in pan.

Top with the shredded Monterey Jack cheese. Cover with nonstick foil or spray foil with nonstick cooking spray so it doesn’t stick to the cheese.

Cheese sprinkled over sauce in pan.

Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly. 

Finished golden cheese topped enchiladas out of oven.

Let cool for at least 5 minutes. Top with more buffalo sauce, ranch dressing, and sliced green onions, optional. 

Enchiladas topped with buffalo sauce, ranch and green onions.

Enjoy!

Close up of Buffalo Chicken Enchiladas on plate with fork cutting into one enchilada.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Buffalo Chicken Enchiladas on plate with celery and carrots.

Print

Buffalo Chicken Enchiladas

A twist on a classic, these Buffalo Chicken Enchiladas give you great flavor with a small kick with each and every bite. A fun family dinner!
Course Main Course
Cuisine American
Keyword Buffalo Chicken Enchilada Recipe, Buffalo Chicken Enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 308kcal

Ingredients

  • 3 cups shredded cooked chicken
  • ½ cup buffalo sauce
  • ¼ cup sour cream
  • 10 soft taco size flour tortillas (or corn tortillas)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 packet ranch dressing mix
  • 1 cup chicken stock
  • 1 cup half and half (or milk)
  • 8 ounces shredded Monterey Jack cheese
  • buffalo sauce, ranch dressing and sliced green onions, for serving

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside.
  • In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream.
  • Place about ¼ cup of the chicken mixture on the bottom third of a tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
  • In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally.
  • Slowly stream in the chicken stock while stirring.
  • Then slowly stream in the half and half while stirring. Let simmer for 2 minutes or until thickened.
  • Pour the sauce over the enchiladas in the baking dish.
  • Top with the shredded Monterey Jack cheese. Cover with foil (use nonstick foil if you have it or spray your foil with nonstick spray so the cheese doesn’t stick).
  • Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly.
  • Let cool for at least 5 minutes. Top with more buffalo sauce, ranch dressing, and sliced green onions, optional.

Notes

  • If you are not a fan of heat, cut down the buffalo sauce to half in the chicken mixture.
  • You can switch up your cheeses, see tips above for some ideas.
  • If you like you can use corn tortillas for this recipe (just heat them up before rolling or they will tear.
  • I do not recommend freezing as it will change the texture of the sauce.
  • You can boil, grill, bake or use rotisserie chicken for this recipe.

Nutrition

Calories: 308kcal | Carbohydrates: 19g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 821mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg

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